Crockpot Crispy Tater Tot Taco Bake – Loaded Totchos Tips, FAQ & printable recipe

Tips for success

For extra crispy tots, you can broil the top of the casserole for 2–3 minutes after slow cooking, but only if your slow cooker insert is oven-safe.

Alternatively, use a layer of extra tots on top and press them down slightly during the last 30 minutes of cooking. If you prefer a spicier dish, add chopped jalapeños to the beef layer or use pepper jack cheese in place of cheddar-Jack.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or in a skillet over medium heat until warmed through.

The tots may lose some crispness, but the flavor remains. For a fun twist, serve the totchos over a bed of lettuce for a taco salad, or spoon them into warm tortillas for a hearty taco filling.

Variations

• Chicken Totchos: Swap the ground beef for shredded rotisserie chicken. Skip the browning step; simply layer the chicken with the beans, corn, queso, tots, and cheese. Cook on high for 2–3 hours until heated through.
• Vegetarian Totchos: Omit the beef and add an extra can of black beans or pinto beans. Use a vegetarian taco seasoning and ensure the queso is vegetarian. Cook as directed; the beans will provide plenty of protein and texture.
• Breakfast Totchos: Use breakfast sausage instead of ground beef, and swap taco seasoning for a breakfast sausage seasoning. Add a layer of scrambled eggs on top after cooking. Serve with salsa and avocado for a breakfast-for-dinner twist.
• Spicy Chorizo Totchos: Replace the ground beef with fresh chorizo, cooking it thoroughly before layering. Use a spicy queso and add sliced jalapeños to the layers. Finish with a drizzle of hot sauce for extra heat.

Storage and make-ahead

Fridge

Store in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop until hot.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in the microwave in 1-minute intervals, stirring between, or in a skillet over medium heat until warmed through.

Store leftover totchos in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet over medium heat until hot. The tots will soften, but the flavors meld even more overnight.

You can brown the beef and season it up to 2 days ahead, then store it in the refrigerator. When ready to cook, layer the ingredients in the slow cooker and proceed with the recipe. The assembled dish can also be refrigerated for up to 24 hours before cooking—just add an extra 30 minutes to the cooking time.

Serving ideas

Serve the totchos directly from the slow cooker to keep them warm. Set out bowls of toppings so everyone can customize their plate.

A dollop of guacamole, a swirl of sour cream or crema, pickled jalapeños for heat, fresh cilantro for brightness, and a squeeze of lime all work beautifully. This dish is hearty enough to be a main course, but it also shines as a party appetizer with smaller portions.

For a complete meal, pair the totchos with a simple side salad or some sliced avocado. The richness of the cheese and beef is balanced by the freshness of the toppings.

If you're serving a crowd, consider doubling the recipe and using a larger slow cooker or two smaller ones. The leftovers are just as delicious the next day, making this a great option for meal prep.

Frequently asked questions

Recipe card

Crockpot Crispy Tater Tot Taco Bake – Loaded Totchos

Prep 15 minCook 3 hTotal 3 h 15 minServes 8

Ingredients

• 2 lb ground beef
• 1 oz taco seasoning
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup sweet corn (frozen or canned)
• 16 oz warm queso dip
• 32 oz frozen tater tots
• 2 cups shredded cheddar-Jack cheese
• Guacamole, for serving
• Sour cream or crema, for serving
• Pickled jalapeños, for serving
• Fresh cilantro leaves, for serving
• Lime wedges, for serving

Instructions

1. In a large skillet over medium-high heat, cook the ground beef, breaking it up with a wooden spoon, until browned and no longer pink. Drain off excess fat. Stir in the taco seasoning and cook for 1 minute until fragrant.
2. Spread the seasoned beef evenly in the bottom of a 6-quart slow cooker. Top with the drained black beans and the sweet corn, spreading them over the beef. Pour the warm queso dip over the top and spread it gently to cover.
3. Arrange the frozen tater tots in a single layer over the queso mixture, covering as much surface as possible. Sprinkle the shredded cheddar-Jack cheese evenly over the top.
4. Cover the slow cooker and cook on HIGH for 3 hours, without lifting the lid, until the tater tots are tender-crisp on the edges and the cheese is bubbling and melted.
5. Once the tots are tender-crisp and the cheese is fully melted, turn off the slow cooker. Scoop generous portions onto plates. Top each serving with guacamole, a drizzle of sour cream or crema, pickled jalapeños, fresh cilantro, and a squeeze of lime.

Contains: milk, gluten

Estimated nutrition per serving

Calories

620

Protein

28 g

Carbohydrates

48 g

Fat

35 g

Fiber

6 g

Sugar

5 g

Automatic estimate from the ingredient list, not laboratory-verified.